Raspberry Fudge Cheesecake

There may be no dessert flavors better paired than chocolate and raspberry. We´ve highlighted this perfect match in a creamy cheesecake with a rich fudge topping. Watch our online video.

Tools:

Ingredients:

  • 1 cup chocolate wafers crumbs
  • 1 1/4 cups granulated sugar divided
  • 3 tablespoons butter melted
  • 1/2 cup heavy whipping cream
  • 4 squares (4 ounces) semi-sweet chocolate chopped
  • 3 pkgs (8 ounces ea.) cream cheese softened
  • 3/4 cup sour cream
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon no-color almond extract
  • 1 pint Fresh raspberries

Makes: Cheesecake serves 12-14.


instructions

Preheat oven to 325°F. In medium bowl, combine chocolate crumbs and 1/4 cup sugar.

Stir in melted butter until completely combined. Press onto bottom and up sides of springform pan. Bake 8-10 minutes. Remove from oven and cool.

Meanwhile, make fudge ganache, heat whipping cream in saucepan just to boiling point; do not boil.

Remove from heat, add chocolate and stir until smooth and glossy. If mixture is too thick, add 1-2 tablespoons additional cream.

Preheat oven to 325°F. In large bowl, beat cream cheese and remaining 1 cup sugar with electric mixer until light and fluffy.

Beat in sour cream and eggs, one a time. Add vanilla and almond extracts; beat until smooth.

Spread half the fudge ganache mixture onto crust. Sprinkle with fresh raspberries. (Set aside several for garnish.)

Place pan on cookie sheet. Pour filling over raspberries. Place a small pan of water on bottom rack in oven.

Bake cheesecake 1-1/4 to 1-1/2 hours or until set. (Middle will still be jiggly.)

Turn oven off; leave cheesecake in closed oven for 1 hour. Cool and refrigerate at least 4 hours.

Drizzle remaining ganache over cheesecake. Refrigerate an additional 15 minutes to set ganache before serving. Garnish with fresh raspberries.